Recipe - Frijole Salad

3 One half pound CUCUMBERS FRESH
6 1/8 pound TOMATOES FRESH
8 pound CABBAGE WHITE FRESH
6 7/8 pound BEANS KIDNEY #10
2 pound FRENCH DRESSING IND

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.

2. PREARE One half RECIPE FOR FRENCH DRESSING (RECIPE NO. MO5800).

3. DRAIN BEANS; RINSE WELL; DRAIN.

4. COMBINE BEANS AND FRENCH DRESSING.

5. COVER; REFRIGERATE AT LEAST 6 HOURS. KEEP REFRIGERATED UNTIL READY
TO SERVE.

6. JUST BEFORE SERVING ADD CABBAGE, TOMATOES, AND CUCUMBERS; MIX LIGHLTY.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 10 LB FRESH CABBAGE A.P. WILL YIELD 8 LB SHREDDED
CABBAGE.
6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB
DICED TOMATOES.
4 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB 8 OZ
PARED, SLICED CUCUMBERS.

2. IN STEP 2, 7 LB (7N0. 303 CN) CANNED KIDNEY BEANS MAY BE USED.

Recipe Number: M00400

SERVING SIZE: Three fourths CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.